Vegan Banana Bread

GIVE RECIPE(19)
Mina T.: "Great recipe will definitely do it again" Read More
11Ingredients
90Minutes
310Calories

Ingredients

US|METRIC
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 cup almond milk
  • 1 teaspoon apple vinegar
  • 1/2 cup sunflower oil
  • 3/4 cup sugar
  • 1 cup banana (mashed ripe)
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts
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    NutritionView More

    310Calories
    Sodium8% DV190mg
    Fat23% DV15g
    Protein8% DV4g
    Carbs13% DV39g
    Fiber8% DV2g
    Calories310Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium190mg8%
    Potassium125mg4%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber2g8%
    Sugars17g34%
    Vitamin A2%
    Vitamin C4%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(19)

    Mina T. 2 months ago
    Great recipe will definitely do it again
    Gracie 7 months ago
    Amazing! This is my go to recipe when I have bananas going bad
    Jeremy 2 years ago
    Delicious and moist and easy to make!
    Debra T. 2 years ago
    Delicious. My grandson loved it.
    Kerry F. 2 years ago
    Amazing! Can’t believe it’s vegan! I added an added 1/2 tsp cinnamon and made them into muffins tho. My friend said this muffin was the best part of her day :)
    Sophia 2 years ago
    Cool bread- super yummy
    Dan 2 years ago
    I made it with whole wheat flour but I can imagine it would be great with half and half
    Aaron P. 2 years ago
    It super oily. Tasted alright. Probably look for another with less oil.
    Riley 2 years ago
    It came out perfectly! Flavorful and moist. Perfect texture!
    Cathy O'Keeffe 2 years ago
    Beautiful banana bread and easy to make.
    Emilia Wieser 2 years ago
    Amazing! Modified it to suit what I had in the pantry: I used coconut oil, half coconut & half rice milk, half coconut blossom sugar & half white sugar, half wholemeal flour & half plain flour, cinnamon and a bit of nutmeg instead of allspice. 60 min on the dot - Turned out amazing!
    Hi, Roz! 3 years ago
    Best banana bread I've ever had. I added a little more banana than called for.
    Janelle W. 3 years ago
    It formed well and was moist. So yummy. Create recipe for vegans!
    Rylee Underwood 3 years ago
    I made this for my family and we had the entire loaf gone in less than an hour! I definitely recommend this recipe it's absolutely delicious!
    Stéphane D. 3 years ago
    Delicious! I did this recipe a few times and it was always a success. Cooking time varies depending on the oven and tin used.
    Patricia L. 3 years ago
    Coconut oil is a good substitute if you don't have sunflower oil. I skipped the walnuts this time and added pb. Easy to make and Delicious!
    Zoë S. 3 years ago
    Mine turned out amazing! Absolutely delicious. I added a bit more sugar to mine, and some non-dairy chocolate chips as well.
    Kristen C. 3 years ago
    This is now my go to recipe for banana bread! I stumbled on it while trying to figure out how I was going to use up several overripe bananas, and I'm so glad I did. I used coconut oil rather than sunflower oil, which turned out well. Like the recipe says, oven temperatures vary, and I baked it for about 50 minutes rather than the full hour and 15 minutes. It turned out perfectly moist, and tasted better than some of the non-vegan banana breads I've had in the past.
    Jolene C. 4 years ago
    This came out amazing! Although I did substitute the sunflower oil for coconut oil (just because I didn't have sunflower oil). I would recommend cooking for about an hour instead. The bread was still moist but a tad dry, so a shorter cook time would have made it perfect.

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